In many southern homes, a hearty bowl of Hoppin’ John rings in the new year. Served with collard greens and cornbread, this meal signifies a year filled with good fortune and security.
Using thick-cut bacon to add the perfect amount of smokiness to this soul food classic, Hopin’ John’s recipe will provide you and your family with plenty of both comfort and tradition this New Year’s Day. Probably.
Learn how to make hoppin’ john and discover your new favorite comforting dish.
Stacey K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
What is Hopping John?
Served on New Year’s Day with collard greens and cornbread, hopin john is a hearty African-American dish made by slow-cooking black-eyed peas with pork and vegetables. Traditionally served over freshly cooked rice, this simple yet incredibly flavorful rice, pork, and bean dish is believed to bring good luck and prosperity for the coming year.
The distinctive black-eyed peas used in recipes are symbolic of the coin, which is why you’ll see many Southerners eating them to ring in the New Year.
Classic Hopping John Ingredients
There are three things I like to keep traditional in my Hopping John recipes: pork, peas, and rice.
Bacon: Most Hopping John recipes call for ham hock, but sometimes the ham hock can overpower the dish. We recommend using thick-cut bacon slices instead. You’ll end up with a salty crunch without sacrificing flavor. Not a fan of pork? You can also use smoked turkey for a similar flavor. Beans: Hoppin’ John traditionally uses dried black-eyed beans, but if you’re short on time, you can use frozen or canned beans. Rice: Carolina gold rice is a more nutritious, earthy variety of long-grain rice that has been a Lowcountry staple for centuries. If you can’t find Carolina Gold Rice where you live, feel free to swap it out for other long-grain white rices. Vegetables: The holy trinity of Cajun cooking: onions, celery, and peppers are the keys to making this quintessential soul food a classic. Herbs and seasonings: You will need fresh thyme, minced garlic, black pepper, and cayenne pepper. Chicken soup: Use a low-sodium chicken soup to keep sodium levels down. Do you have some time? Make homemade chicken stock instead.
Best Beans for Classic Hopping John
Black-eyed peas are now commonly used in most hoppin’ john recipes, but this wasn’t always the case. Previous recipes dating back to the 1800s called for black-eyed peas, red peas, or peas.
Also known as red peas or field peas, they belong to the same species, Vigna unguiculata. These beans are commonly grown in the South and are known for their chewy, firm texture, making them excellent for long, slow-cooking recipes like hopping. John.
Alison Mikusch. Prop styling: Mary Clayton Carle.Food Styling: Mary Claire Britton
How to serve Hopping John
This hoppin’ john recipe is on most tables in the South on New Year’s Day. It’s served with collard greens and freshly baked cornbread. Green is a symbol of banknotes, and cornbread represents money.
For a complete New Year’s spread, you will also need pork. For a dinner-style meal, try Pork Chop with Dijon Buttermilk Sauce. Maple Bourbon Glazed Ham is classic. The smoked pork chops are very pleasant and rich.
How to store Hopping John leftovers
Leftovers from this hearty dish, eaten the day after New Year’s, are often called “Skippin’ Jenny” to indicate their frugality. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen in a ziplock bag or airtight container for up to 6 months.
Leftover Hopping John can be reheated over low heat in the microwave or on the stovetop. Be sure to add a few tablespoons of broth to the pot so it doesn’t stick to the bottom when reheating.
Southern Living Community Tips
Our readers have loved this recipe (or their own versions) for years and have shared great tips and tricks for making the best Hopping John pot.
“I had to use long-grain white rice due to availability, and lo and behold, this rice shines in all its glory,” says reviewer Nancy Kunkel. “I use canned peas and reduce the amount of soup. I serve it with collard greens and cornbread,” says reviewer Nancy Kunkel. Casey Mitchell: “Great recipe! I served it over rice instead of cooking it in the soup and found it very balanced. I used frozen peas and added some leftover ham for extra protein. I’ll definitely be making it again!” wrote Lauren Owens.
Editorial contribution by Christabel Lobo.
